Saucy Spanish Chicken Parcels

Serves: 8 Prep Time: 1 HRS


  • 12 boneless chicken thighs, skinless
  • 12 pepperdews, chopped fine
  • ½ cup roasted peppers, finely chopped
  • ¾ cup spicy chorizo, chopped
  • ½ cup feta cheese
  • 12 long slices streaky bacon
  • Salt & pepper to season
  • Oil to fry
  • Sauce:
  • 2 tsps olive oil
  • 1 cup finely chopped red onion
  • 2 tsp garlic, crushed
  • 1 Doy pouch All Gold Sundried Tomato & Olive and Pasta Sauce
  • ½ cup sherry
  • 2 tsp basil, finely chopped
  • 18 large green olives
  • ½ cup extra feta, broken for garnish
  • Chopped chives to garnish

Preparation method

1. Chicken: Mix the peppadews, peppers, chorizo & feta cheese together and stuff the chicken thighs with mixture. Wrap each thigh with streaky bacon. Secure with toothpicks and season with salt and pepper. 2. Heat oil in a pan and brown the chicken parcels all over. Place chicken in an oven proof serving dish and set aside. 3. In the same pan, heat some more oil and fry the onion and garlic until soft. Add the tomato sauce, sherry and basil and mix to combine. Pour sauce over the chicken and bake covered in the oven for 20 minutes or until chicken is cooked through. 4. Take the lid off and mix the olives in. Adjust seasoning if need be. Allow to cook for 5 more minutes uncovered. 5. Serve garnished with extra feta cheese and chopped chives.

Serving Suggestion

Chef's tip: Breasts can be used instead of thighs, but be careful not to cook to long as they dry out quickly. Great served with couscous or pasta rice!

Products used

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